Vegetable Barley and Mushroom Cassoulet
Equipment
- Slow Cooker
Ingredients
- 1 cup pearl barley, rinsed
- 8 ounces cremini mushrooms, sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for serving)
Instructions
- Place the rinsed barley, sliced mushrooms, diced carrots, diced celery, diced onion, and minced garlic into the slow cooker.
- Add the vegetable broth, then stir in the thyme, bay leaves, salt, and black pepper until everything is combined.
- Cover the slow cooker and cook on low for 6 to 8 hours, until the barley is tender and most of the liquid has been absorbed.
- Stir in the drained white beans during the final 30 minutes of cooking so they warm through without breaking down.
- Remove the bay leaves, taste the cassoulet, and adjust salt or pepper if needed. Ladle into bowls and top with chopped parsley before serving.
Notes
If the barley absorbs more liquid than expected, stir in an extra half cup of broth at the end to reach your preferred consistency. Leftovers store well in the fridge for up to three days and reheat smoothly on the stovetop with a splash of water to loosen the texture.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker
Cuisine: French
Equipment: Slow Cooker